Peach Muffins

Submitted by bailey46

"These are very good with scrambled eggs. They'd probably be good with a cup of coffee too but I don't drink it."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 473.18 ml white flour
• 236.59 ml white sugar
• 4.92 ml cinnamon
• 4.92 ml salt
• 9.85 ml baking powder
• 78.78 ml oil
• 1 egg, slightly beaten
• 236.59 ml half-and-half
• 7.39 ml almond extract
• 236.59 ml diced canned peaches (drained)
• brown sugar, for topping

directions

1. Mix dry ingredients together in a large mixing bowl.
2. Mix wet ingredients together in a medium mixing bowl.
3. Add wet to dry, stirring just until moistened.
4. Fold in peaches.
5. Spoon into greased muffin cups 2/3's full.
6. Sprinkle brown sugar on tops.
7. Bake in a preheated 400 degree oven for 20 minutes.
8. Let cool in pan for 10 minutes.
9. Slide a knife around edges to make sure no peaches are stuck and remove from muffin cups.
10. Let cool on wire racks.
11. Enjoy!

Reviews

[maplecottage]

Thank you so much for this recipe, it turned out brilliant. I followed the recipe almost to the T with the exception of 2 things -I couldn't make half and half as I didn't have cream so I put a 120gram pot of strawberry yoghurt which measured just under half a cup, then filled the rest of the cup up with milk. Because the yoghurt would sweeten, I reduced the sugar and put 3/4's of a cup instead. Because I cook in celcius I made my first error, I was cooking them at 185 degrees celcius, realised 12 minutes in, so bumped up the heat to 200 degrees celcius for 6 minutes - tested them and they were perfect so pulled them out 2 minutes early. They turned out so well, thank you so much for posting, considering I made an error, and had to change a few ingredients these are really lovely and moist. Thanks

 

[sheri77]

i thought these were great. I didn't have half & half, so i substituted 1/2 cup heavy cream & 1/2 cup of milk. They were really good. i also added slivered almonds on top. Yummy!

 

[zaar mate]

Love these! I just made a batch of these and am eating one as I review this..mmmmmmm. I didn't have any half and half on hand, so I substituted fat free sweetened condensed milk in place , but then I omited the white sugar since the milk is already plenty sweet. I also substituted whole wheat pastry flour for half the white flour. The mixture seemed a little too thick, so I added some of the peach juice to thin it out a little until it looked like a reg. muffin batter texture and it worked out perfectly! I will definitely be making these again. Very easy recipe and it's not too sweet. I didn't put any brown sugar on top. Thanks!

 

[StacyMD187373]

These muffins were really good for a change of pace. I let them cook a little too long, so they got kind of dark, but were still good. I served these with a sausage/egg breakfast casserole for a brunch. DH liked them. Next time I might use vanilla extract instead of almond. Thanks for the recipe!

 

[LAURIE]

bailey...another winner here! These were great, quick to mix and tasted yummy. My muffin tins must be smaller than normal cause I had way more batter than 12 but I loaded them up and had super tall bursting over the top muffins. Great warmed up and toasty with butter! Thanks!